Written by Lydia in Cakes + Treats

I have no intention of breaking hearts this year, except for the biscuit kind. I was feeling very much in the Valentine’s spirit and treated my loved ones with two types of heart-shaped biscuits. They make the prefect, homemade little gift for your valentine…

CHOCOLATE AND MARZIPAN VALENTINE’S HEARTS

Ingredients

Makes about 36 small heart biscuits

200g Unsalted Butter, softened
200g Light Muscovado/Light Brown Sugar
1 egg
300g Plain flour
4 tbspn Cocoa Powder (un-sweetened)
50g Cacao Nibs (or dark/milk/white chocolate chips if you prefer)
200g Marzipan
(Optional: Melted White Chocolate to decorate)

Method

  1. Pre-heat the oven to 190°C/375°F/ Gas 5. Lightly grease two baking sheets or line each tray with greaseproof paper.
  2. Cream the butter with the suagr in a large bowl until pale and fluffy. Add the egg and beat well.
  3. Sift the flour and cocoa powder over the mixture. Add in the cacao nibs. Stir in, first with a wooden spoon and then with your hands, pressing the mixture together to make a fairly soft dough.
  4. Roll out half of the dough on a lightly floured surface to a thickness of about 5mm. Using your cookie-cutter, cut out the hearts, re-rolling the dough as necessary until you have about 36 hearts.
  5. Cut the marzipan into 36 equal pieces. roll into balls, flatten and place one on each of the hearts.
  6. Roll out the remaining dough, cut out more hearts, then place on top of the marzipan. Press the dough edges to seal.
  7. Bake for 10-15 minutes until they are well risen and the surfaces are beginning to crack
  8. Cool on the baking sheet for about 2 minutes and then finish cooling on a wire rack.

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SWEETHEART SHORTBREADS

Makes about 20 small heart biscuits

Ingredients

50g Caster Sugar
100g Unsalted Butter, softened
150g Plain Flour

Method

  1. Prepare a baking tray with greaseproof paper.
  2. Cream together the sugar and butter together for about 3-5 minutes until smooth and creamy (a hand-held electric whisk will be good to use here).
  3. Sift the flour and into the mixture in two batches, mixing each batch until just combined. Use your hands to bring the mix together to form a dough, but take care not to over work it.
  4. Roll out the dough to about 1cm thickness and using a heart cookie-cutter cut out the biscuits.
  5. Transfer the hearts onto the baking tray and chill the biscuits for 15 minutes in the fridge.
  6. Pre-heat the oven to 170°C/150°C Fan/ Gas 3 whilst the biscuits are chilling.
  7. Bake the hearts for 15-20 minutes or until lightly golden around the edges. Leave to firm up on the tray for a few minutes before transferring onto a cooling rack.
  8. Once cool, decorate however you wish. I used dried strawberries and white and pink coloured water icing, but they taste just as good plain or sprinkled with a little icing sugar.

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